Let the cookies sit at least 30 minutes-1 hour to prevent the black from bleeding.

Thin the orange icing with water to the consistency of a thick syrup. Cover with a damp dish towel and let sit several minutes. Stir gently with a rubber spatula to pop air bubbles that have formed on the surface. Transfer to a squeeze bottle.

Flood the pumpkin with the thinned orange icing. Use a toothpick to guide to edges and pop large air bubbles.

Use a #2 tip to fill in the stem of the pumpkin in green. (You could also thin and flood here, but I like the "textured" look of the stem in piped icing.)

Let the cookies sit at least one hour.

Use a #5 (or #7) tip to pipe on a pi symbol on the cookies.

Let dry uncovered 6-8 hours or overnight.

I hope your Thanksgiving is filled with love and laughter...and lots of pie (or PI!) I'm thankful from the bottom of my heart for each and every one of you. Thank you for reading my ramblings, supporting my sugar habit, and going along with my goofiness.

You just made my day! :) I just found out I was supposed to bring pumpkin pie to my daughter's house for the Thanksgiving meal tomorrow. I will now take the cookie dough chilling in the fridge and make pumpkin "pi" !!!! Along with the pecan pies already in the works. Happy Thanksgiving, Bridget!!!

See, just another reason why I love you and your blog. You are such fun! I am so thankful that I came across your blog and every post is a visit that just keeps me looking forward to coming back for more. Hoping you and your family have a wonderful and blessed Thanksgiving Bridget.

Bridget, you ROCK! Since I'm the only one in our house who eats pumpkin pie, I always buy a frozen one and bake the others from scratch. Our grocery store was out of frozen pumpkin this morning. (maybe a good thing) I just bought some egg nog instead.......knowing there might be something good around here to add to it. Happy Thanksgiving! I hope you get some of your dad's smoked turkey. I wish I could have some of your dad's smoked turkey:)

happy turkey day to you, bridget! I think it's safe to say that we all love you and love your blog! It is so much fun - thanks so much for sharing your amazing creativity & talent with the rest of us! You totally rock!!!

And, since your cookie recipe, (aka, THE most perfect sugar cookie recipe EVER) freezes so well these cookies CAN be made in a jiffy! I roll, cut and then freeze my "blanks" up to 3 weeks before I need to decorate them and they always turn out as fresh and tasty as they were the day I baked them!

Happy Thanksgiving to you and your family... Which includes ANYone that loves you!

I just started reading your blog, and I find it super helpful. I made your turkey-shaped cookies this year, and they came out great, but ran into a little problem. How do you keep your icing from hardening in the piping tips? I had to unscrew the tips and squeeze out large chunks of hardened icing every few minutes. Help!

I would do them the way shown in the tutorial. :) If you mean "piping in the pi," after flooding, you could do that, but the shape won't be as crisp. Also, doing black wet-on-wet might lead to bleeding. Hope that helps!

Popular Pages

Browse By Topic

Recent Pins @bakeat350

BHG Top 5 Baking Blog

BHG Top Baking Blog

Hello!

Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]